For this assignment, we were to create our own breakfast at home and serve it to our families. I made a blueberry smoothie, breakfast hash, and congee. Some of the tools I needed for this meal included a blender, small measures, dry measures, liquid measures, knives, bowls, a baking sheet, and a spatula. Overall the dish went well for me the breakfast potatoes were flavourful, golden brown and crispy, the red pepper added a sweet flavour that went well with the potatoes and onions. The congee was delicious with many different toppings to add for more depth. The smoothie was refreshing, cool and provided a fruity flavour to the breakfast. I used various skills and methods when making this including sautéing, blending, knife skills, whisking, peeling, marinading and simmering. One challenge I experienced when making this was finishing all the dishes at the same time. I ended up having to keep the potatoes in the oven to stay warm because the congee was taking longer to cook than expected. To improve I would’ve made the potatoes later on so they would be hot when served. The biggest success I had making this dish was the overall turnout. Everything tasted amazing together and my family loved it. I would definitely make this dish again because it tasted fantastic and was a great dish to serve to my family.